A bare shelf calls for a pantry dinner, so this builds around the one bottle you have: chicken and a simple salad dressed with Annie's lemon and chive. It comes together in fifteen minutes and tastes bright and fresh.

Serves 2. 25 minutes, 15 at the stove.

About 490 calories a serving, 68 g protein, 21 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. When it shimmers, add two chicken breasts, season with salt and pepper, and cook without moving them until the underside is golden, about four to five minutes. Flip and cook the other side until the thickest part reads 160°F [71°C] on an instant-read thermometer, about five to seven minutes more.12 min
2. While the chicken cooks, put 4 cups mixed greens in a large bowl. Transfer the cooked chicken to a cutting board and let it rest for two minutes, then slice it across the grain into strips.
3. Dress the greens with 1/4 cup [60 ml] of the lemon chive dressing and toss to coat. Divide the greens between two plates and top each with half the sliced chicken. Drizzle with the remaining 1/4 cup [60 ml] dressing and serve at once.

Note Swap the chicken for two cans of tuna or a store-bought rotisserie chicken if you have one. Leftovers keep refrigerated for two days; eat cold or warm gently. Serve with crusty bread to soak up the dressing, or add cooked grains like rice or couscous to stretch it.